Another incredible coffee from farm owner Ivan Ovalle. With his engineering degree and laser focus on producing the highest quality coffee possible he ensures that workers pick only the ripest cherry with the highest sugar content.
Ovalle continues to focus on reducing water usage on the farm, and works with various programmes to improve the farm’s environmental impact. After pulping, parchment and the remaining mucilage is left to sundry on patios, taking up to 12 days to dry. Ovalle’s coffee is also SHB (Strictly Hard Bean), meaning it was grown 1,200 metres, or higher, than sea level. Higher altitudes and lower temperatures mean the coffee fruit matures more slowly, creating a denser bean.
Guatemala continually produces exceptional coffee, boasting some of the most nuanced cups worldwide. There are more and more smallholder farms producing coffee at high altitudes, and cooperatives are becoming more popular with smallholders as they offer financing and other types of support, including initiating quality improvement training and helping members market their coffee as speciality.